About the role
We are hiring for a pastry chef for a high volume Las Vegas restaurant.
What You’ll Be Doing:
Prepare bakery favorites from scratch, including cookies, muffins, babka, hamantaschen, danishes, brownies, bars, crumb cake, loaf-style pastries, and other signature sweets. Execute recipes consistently with close attention to flavor, texture, portioning, and presentation. Mix, shape, bake, finish, and properly store pastry and bakery items according to company recipes and standards. Plan daily production based on business levels, pars, special orders, catering needs, and upcoming events. Lead, train, and support bakery team members while maintaining a productive, organized, and positive kitchen. Monitor product quality throughout production and help reduce waste through accurate prep, rotation, and inventory practices. Maintain a clean, safe, and sanitary bakery while following food-safety, labeling, storage, and sanitation standards. Partner with culinary and restaurant leadership on seasonal features, special orders, catering, and bakery needs. What You’ll Bring to the Table:3-5 years of professional pastry, bakery, or scratch-baking experience in a high-volume kitchen or bakery. Strong working knowledge of pastry and baking techniques, production planning, recipe execution, and proper food handling. Experience leading, training, and developing bakery or culinary team members. A strong eye for consistency, quality, and presentation, with the ability to perform under tight production deadlines. Ability to follow established recipes and standards while identifying opportunities to improve execution and efficiency. Experience with inventory, ordering, product rotation, waste control, and maintaining appropriate production pars. Southern Nevada Health District Food Handler’s Card (or the ability to get one).Legal eligibility to work in the U.S. under State and Federal guidelines.
Physical Requirements:
Stand for extended periods while working in a fast-paced bakery and kitchen environment. Lift and carry up to 50 lbs of dough, ingredients, or equipment. Bend, reach, lift, and move safely throughout the bakery and production areas. Work efficiently around ovens, mixers, racks, hot surfaces, and other commercial bakery equipment.
Working Conditions:
Ability to work early mornings, weekends, and holidays based on bakery production and business needs. Stick to uniform and hygiene policies to keep it fresh and professional. Work as part of a high-volume bakery and culinary team focused on quality, consistency, and guest experience.
Before you apply
Applying takes about a minute. These four things decide how fast it moves after that.
Your profile is current
It's what we read first. Occupations, seniority and locations matter more than a long history.
Two examples you can talk through
Not a portfolio — just two pieces of work where you can explain the decisions and what you'd change.
A number in mind
What you're on now and what would make you move. We negotiate better when we know both.
Your notice period
Employers plan around it, and it's the question that stalls offers most often.
Once you apply, someone reads it and calls you before anything reaches the employer — usually within two working days.
More like this